104 Braised Meat

Preparation info

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    • Difficulty


Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

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Comment on Method

It has been said that there is no difference between braising and pot roasting. They are similar, but a braise should be covered with liquid at the beginning of cookery, not just ¼ to ½ way up as is the case with a pot roast.